Lentil Pancake — Moong Dal Chilla
Introduction
The first time your kitchen fills with the warm, savory scent of cooking lentils, you’ll know you’ve stumbled on something special. These lentil pancakes—golden-edged, slightly crisp on the outside and tender inside—release an earthy aroma punctuated by toasty cumin and a whisper of turmeric. Each bite offers a mix of silky lentil creaminess, a gentle onion crunch, and a bright herbal lift from cilantro and spinach. They’re comforting, honest food that feels both humble and celebratory.
Whether you’re easing into a cozy weekend morning, packing a protein-rich lunch, serving a crowd-friendly brunch, or adding a nutritious option to festive spreads, these moong dal chillas (lentil pancakes) fit the bill. They’re quick to assemble once the dal is soaked, naturally gluten-free and plant-based, and versatile enough to please picky kids and seasoned food lovers alike.
At a Glance
- Prep Time: 10 minutes active (plus 4–8 hours soaking)
- Cook Time: 20 minutes
- Total Time: ~4 hours 30 minutes (including minimum 4-hour soak)
- Servings: 4 (about 8 medium pancakes)
- Difficulty Level: Easy
Nutrition Highlights
Estimated per serving (recipe yields 4 servings). Nutrition estimates are calculated using standard food composition values from USDA FoodData Central; these are intended as approximations.
- Calories: ~450 kcal
- Protein: ~26 g
- Carbohydrates: ~64 g
- Fat: ~10 g
- Dietary Fiber: ~18 g
- Sodium: variable (depends on added salt)
- Key micronutrients: iron, folate, magnesium, B vitamins (from moong dal and spinach)
Why these numbers matter:
Moong dal (split yellow lentils) is a concentrated source of plant protein and fiber; the combination makes these pancakes a satiating meal option. For reference on recommended fiber and protein intakes and food safety, consult resources such as the USDA and CDC for evidence-based guidance.
Why You’ll Love It
- Flavor & Texture: The savory, slightly nutty flavor of ground moong dal combined with toasted cumin and ajwain creates a fragrant base; spinach and cilantro add freshness and color. The outside crisps lightly while the interior stays soft—comforting and texturally satisfying.
- Health Benefits: High in plant-based protein and fiber, these pancakes help sustain energy and support digestion. They’re naturally gluten-free and easily adapted to meet dietary needs.
- Ease & Versatility: With a short active prep and a batter that keeps, these are perfect for make-ahead breakfasts, portable lunches, or party bites.
- Social & Seasonal Appeal: Serve them hot at a brunch, assemble a do-it-yourself chilla bar for guests, or make them as a wholesome snack during cooler months—comforting and communal.
Step-by-Step Instructions
Ingredients
- 2 cups split yellow lentils (moong dal) — ~400 g
- 1 onion, finely chopped (~110 g)
- 1/4 cup chopped cilantro (~4 g)
- 1 jalapeño (or green chili), finely chopped (~15 g)
- 1 cup chopped spinach (~30 g)
- 2 tsp cumin seeds (~4 g)
- 2 tbsp flax seed powder (optional, ~14 g)
- 1 tsp chili powder (~2 g)
- 1 tsp turmeric powder (~2 g)
- 2 tsp ajwain (carom seeds) (~4 g)
- Salt to taste
- 2 cups water (for grinding; add more as needed)
- Oil for cooking (approx. 1–2 tbsp for the whole batch)
Optional ingredients and substitutions
- Replace spinach with grated carrot or zucchini (squeeze excess moisture).
- Use 1–2 tbsp gram (chickpea) flour or rice flour if batter is too thin for extra binding and crispness.
- Replace flax seed powder with ground chia seed or omit (flax is optional).
- Swap jalapeño for 1/2 tsp red pepper flakes for a milder heat.
- Add grated paneer or crumbled tofu for more texture and protein.
Preparation (numbered steps)
- Rinse the moong dal under running water until water runs clear. Soak in lukewarm water for at least 4 hours or overnight (8 hours) for best results.
- Drain the soaked dal. Transfer to a blender or wet grinder and grind to a smooth paste, adding little water at a time. Aim for a thick pouring consistency—similar to dosa batter.
- Transfer the batter to a mixing bowl. Add chopped spinach, cilantro, and flax seed powder (if using). Mix gently.
- Add chopped onion and chopped jalapeño (or green chili).
- Stir in cumin seeds, ajwain, turmeric, chili powder, and salt. If batter is very thick, add water gradually to reach pourable (dosa-like) consistency.
- Let the batter rest 10–15 minutes—this helps the flavors meld and the batter relax.
- Heat a skillet or crepe pan over medium heat. Once hot, reduce to medium. Lightly grease with a few drops of oil.
- Pour a ladleful of batter onto the center of the pan and gently spread into an even round (about 6–7 inches). Aim for 1/8–1/4 inch thickness.
- Drizzle a little oil around the edges. Cook for 2–3 minutes until edges lift and brown spots appear underneath.
- Flip the pancake and cook the other side 2–3 minutes until golden and cooked through.
- Repeat with remaining batter, adjusting heat as needed for even browning.
- Serve immediately with condiments (see Serving Suggestions).
Practical tips
- Batter consistency: If too thick you’ll get dense pancakes; if too thin they’ll tear. Aim for a smooth, flowing batter that holds shape.
- Don’t over-blend: Overheating the blender while grinding can affect texture—pulse and rest the blender if needed.
- Heat control: Medium heat prevents burning while allowing the inside to cook.
- Don’t overcrowd the pan: Cook in batches to maintain an even surface and consistent heat.
- Test one pancake first to adjust seasonings and oil quantity.
Best Pairings
- Classic chutneys: coriander-mint chutney, tamarind date chutney, or coconut chutney.
- Yogurt-based dips: plain yogurt spiced with roasted cumin and chopped herbs.
- Western-style: ketchup or spicy mayo for kids, or serve with avocado and tomato for a brunch twist.
- Beverage pairings: masala chai, green tea, or a fresh-pressed citrus drink.
- Make it a meal: Stack chillas with greens and pickled onions, or fold them like wraps with hummus and roasted veggies.
Keeping it Fresh
Safe storage and timelines (based on standard food-safety guidance):
- Room temperature: Up to 2 hours (per USDA recommendations for cooked foods kept at ambient temperature).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat on a skillet or in a 350°F (175°C) oven until warmed through.
- Freezer: Freeze pancakes flat in a single layer on a sheet tray, then transfer to a freezer bag—store up to 2 months for best quality. Reheat from frozen in a toaster oven, skillet, or oven until hot.
Chef’s Advice
- Grind texture: For the best balance of creaminess and bite, grind the dal to a smooth yet slightly textured paste—completely velvety batter can be heavy; a touch of texture helps crispness.
- Soak time matters: Longer soaking (overnight) reduces cook time and improves digestibility.
- Pan choice: A nonstick or well-seasoned cast-iron skillet provides ideal browning. Avoid cold pans—preheat well.
- Adjust crispness: Add a tablespoon of rice flour or semolina if you prefer extra-crispy edges.
- Flavor layering: Lightly toast cumin and ajwain before adding to the batter for deeper aroma.
Creative Twists
- Mediterranean Mash-up: Add crumbled feta, chopped sun-dried tomatoes, and a pinch of oregano to the batter before cooking. Serve with tzatziki.
- Protein Boost: Stir in 1/2 cup crumbled paneer or firm tofu and extra chopped herbs—great for lunch boxes and to increase satiety.
- Mini Snack Pancakes: Make smaller, bite-size pancakes, shallow-fry or griddle them, and serve with toothpicks and a trio of dips for parties.
- South-Indian Crisp: Add 1–2 tbsp of raw rice flour and a pinch of baking soda to the batter for a lighter, crispier chilla reminiscent of dosas.
- Savory-Sweet Fusion: Add grated sweet potato and a pinch of cinnamon, serve with spiced yogurt for an unexpected twist.
All Your Questions Answered
Q: Can I skip soaking and use powdered moong dal?
A: Soaking is important for texture and cook time. Pre-split moong dal powder (idli/dosa mixes) can work, but check package instructions; adjusting water and resting the batter helps.
Q: My pancakes fall apart—what did I do wrong?
A: Likely the batter was too thin or undercooked. Add a tablespoon of gram flour or rice flour for binding, and make sure to cook on medium heat until set before flipping.
Q: Are these suitable for children and meal prep?
A: Yes. Mildly spiced versions (reduce chili) are kid-friendly and they keep well in the fridge. Pack with a small container of yogurt or chutney.
Q: How can I make these nut-free or allergy-friendly?
A: The recipe is naturally nut-free. If using flax or chia, omit or substitute with 1 tbsp extra flax (if tolerated) or a tablespoon of ground oats.
Q: Can I make the batter ahead of time?
A: Yes—store batter in the fridge for up to 24 hours. Bring to room temperature and stir before cooking.
Conclusion
These lentil pancakes are a small, nourishing celebration—simple to prepare, big on flavor, and endlessly adaptable. If you enjoyed this version and want to compare techniques or variations, take a look at this classic take on the dish at Swasthi’s Moong Dal Chilla recipe or the flavorful notes at Ministry of Curry’s Moong Dal Chilla. Try the recipe, tweak spices to your taste, and share your results—I’d love to hear how your chillas turned out.
Print
Lentil Pancake — Moong Dal Chilla
- Total Time: 270 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Comforting lentil pancakes infused with earthy cumin and turmeric, these moong dal chillas are high in protein and perfect for any meal.
Ingredients
- 2 cups split yellow lentils (moong dal) – ~400 g
- 1 onion, finely chopped – ~110 g
- 1/4 cup chopped cilantro – ~4 g
- 1 jalapeño, finely chopped – ~15 g
- 1 cup chopped spinach – ~30 g
- 2 tsp cumin seeds – ~4 g
- 2 tbsp flax seed powder (optional) – ~14 g
- 1 tsp chili powder – ~2 g
- 1 tsp turmeric powder – ~2 g
- 2 tsp ajwain (carom seeds) – ~4 g
- Salt to taste
- 2 cups water (for grinding; add more as needed)
- Oil for cooking (approx. 1–2 tbsp for the whole batch)
Instructions
- Rinse the moong dal under running water until water runs clear. Soak in lukewarm water for at least 4 hours or overnight for best results.
- Drain the soaked dal. Transfer to a blender or wet grinder and grind to a smooth paste, adding little water at a time.
- Transfer the batter to a mixing bowl. Add chopped spinach, cilantro, and flax seed powder (if using). Mix gently.
- Add chopped onion and chopped jalapeño (or green chili).
- Stir in cumin seeds, ajwain, turmeric, chili powder, and salt. If batter is very thick, add water gradually to reach pourable consistency.
- Let the batter rest 10–15 minutes.
- Heat a skillet over medium heat. Lightly grease with a few drops of oil.
- Pour a ladleful of batter onto the pan and gently spread to form a round.
- Drizzle oil around the edges. Cook for 2–3 minutes until edges lift and brown spots appear.
- Flip and cook the other side for 2–3 minutes until golden and cooked through.
- Repeat with remaining batter.
Notes
These pancakes can be stored in an airtight container in the refrigerator for up to 3–4 days, or frozen for up to 2 months. Serve with favorite chutneys or yogurt dips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 450
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 18g
- Protein: 26g
- Cholesterol: 0mg
